It's the one time of year when people seem to remember this grand old dame of cakes, and I'm taking full advantage. By sneaking it into breakfast. Scones are the obvious vehicle for the same flavors as the cake—ginger, raisins, and walnuts are already old hat—and they're even amenable to a little bit of icing without turning into a cupcake.
'carrots' on Serious Eats
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box.
Raw sweets, like the more popular no-bake desserts, rely on a hint of magic to transform plain ingredients into something awesome. The trick here is that a mixture of dates, carrots, raisins, and walnuts tastes almost scarily like carrot cake muffins.
This pudding-like Indian dessert is a great showcase for the natural sweetness of carrots. Make it to celebrate Diwali, the Festival of Lights.
These cookies are a nice compromise. All the flavors of carrot cake are there, but in much more manageable portions.
I wonder who was the first person to look at a carrot and think: Cake! Who first discovered the beautiful synergy of a spiced loaf studded with moist orange shreds, smeared with tangy cream cheese frosting? I'd like to shake that person's hand. This week, you shared a few of your favorite carrot desserts—cakes and cupcakes, plus cookies and cookie sandwiches too! Check them all out in the slideshow.
Sarah Billingsley and Amy Treadwell, authors of Whoopie Pies discovered that the key to innovative whoopie creating is thinking outside the chocolate-marshmallow box. By taking the basic formula of flat little cakes plus icing equals whoopie pies, they've opened up a world of wonderful whoopie possibilities. By applying that basic whoopie formula to a carrot cake, Treadwell and Billingsley have created something wonderful—Carrot Cake Whoopie Pies with Orange Cream Cheese Filling
This carrot cake jam is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves. At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me—spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing.